A great summer pie with a delicious summer fruit filling, Peaches !! SLAB PIE month is totally peachy!!!
This month, so far we have used butter-shortening crust and shortbread crust. For this Peach Slab Pie, we will be using the Pâté Sucrée. It’s really hard to choose my favorite pie crust (There are a lot of them!!) but I have to say this is one of my favorite!
This Pâté Sucrée is nice and flaky and sweeter than it’s cousin, Pâte Brisée. It also has a bit more sugar. Also Pâté Sucrée doesn’t have egg yolks like Pâte Brisée. I like using different kind of crusts. It’s like a mix and match of outfits, but its a mix and match of crust and filling.
Since we are making a slab pie, what I do is I quadruple the single crust recipe. It does seems like a lot but once I was done, I didn’t have too much excess crust!
Don’t you just love it when the recipe starts with this much butter?!?! ?In a large bowl, mix together the flour, sugar, and salt.
Cut the butter in small pieces and mix it together with the flour mixture.
Once the texture is like crumbles, add the ice water slowly and little by little. It is still too crumbly add more ice water. Slowly and little by little, please. If it’s too wet, add a bit more flour.
Once it’s at the right consistency, gather it together into a ball in the bowl.
Then divide the crust into 2 disc. One for the bottom and one for the top. Wrap it with plastic wrap and refrigerate for 1 hour or so.
Once the crust is ready, lightly flour the surface or silpat and roll out the crust to a large rectangle.
You want the crust to be larger than the pan because it will go up the side of the baking pan.
To put the crust in the 9×13 baking pan, fold the crust in half.
Then fold it again in quarters.
Then unfold and put it in the baking pan. Refrigerate for 30 minutes while making the top crust.
Using a pastry cutter like this one, cut strips of the crust. I love how this side makes a wavy cut and the other one is a straight cut.
Lots and lots and lot of strips!!!
Add the filling into the baking pan.
Then add get ready to lattice away!!!
Line up the strips of the crust with some spacing. Alternate folding the strips.
Set one strip across the pan.
Then unfold the folded strips. Then fold the other strips that wasn’t folded before. Add another strip, and unfold again.
Keep on going until you finished both sides. Then add little pats of butter on top.
Brush the top with a little egg wash. Then sprinkle some sugar on top.
Then bake away for 35-40 minutes and voila!!! Isn’t it a beauty?!?!
Add a scoop of vanilla ice cream and you are set!!! Enjoy this wonderful little bite!!!
Happy Baking!!!
| Servings |
15 people
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- 5 cups all-purpose flour plus extra for rolling
- 2 tsp salt
- 4 tbsp sugar
- 2 cups butter chilled
- ice water
- 1 cup sugar
- 2 tablespoons cornstarch
- 6 cups fresh sliced peaches about 12 peaches
- 2 tablespoons lemon juice
- 3/4 cup butter
Ingredients
Crust
Filling
|
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- In a large bowl, put flour, sugar, salt and mix by hand. Cut the butter into small pieces and by using your finger, mix together until it comes together to the size of small peas.
- Sprinkle the ice water and gather with your hand. Add more water a tablespoon at a time until the dough is moist but not wet.
- Divide the dough into 2 and shape into discs. Wrap in plastic wrap and refrigerate for 1 hour or overnight. Before rolling out the dough, leave out on your countertop for about 10 minutes.
- On a lightly floured surface, roll out one dough to the size of the baking pan. Fit into the tart pan and trim the excess dough. Refrigerate while cutting the second crust into strips.
- Roll out the second dough on a lightly floured surface. Cut into strips with pastry cutter.
- Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine the peaches, sugar, cornstarch, and lemon juice together. Pour into the the baking pan.
- Put little pats of butter on top of the peaches.
- Make the lattice pattern on top with the strips of the crust. Trim the excess dough by cutting the excess crust.
- Brush the top with the egg wash. Sprinkle with the sugar.
- Bake for 35-40 minutes. Remove from oven and let cool before cutting it.
Adapted from : Simply Recipe and She wears many hats
